Total Time
Prep 20 mins
Cook 30 mins

Even if you hate squash, you will love this. The flavor of the south come to life. Try it, you'll love it, I promise!

Ingredients Nutrition

  • 2 cups cooked squash
  • 2 cups cornbread, crumbled
  • 2 eggs
  • 1 onion, diced
  • 2 tablespoons melted butter
  • 1 (8 ounce) can cream of chicken soup (can use cream of mushroom)
  • sage (optional)


  1. Mix all together.
  2. Put in 2 quart casserole dish.
  3. Bake for 30 minutes at 350°F.
  4. Enjoy!


Most Helpful

This is good!!! I make mexican corn bread with creamed corn and jalapenos and cheese in it. Thats what I used. It was outstanding.

Gloria 15x June 09, 2008

I would give this 10 stars if I could. Incredibly delicious!!! I used half yellow squash and half zucchini, both peeled. I also used cream of celery soup since I like that flavor better. I added 1/4 t salt and some pepper as well. Had to cook it quite a bit longer, more like 50 minutes. Thank you Gabriel!

puppitypup June 27, 2007

This is SO good! Since the recipe did not state how to cook the squash, I diced it and sauteed it and the onion in the melted butter till softened. I seasoned this with a dash of garlic powder, seasoned salt and pepper. I found that half a pan of crumbled jiffy cornbread mix prepared was the 2 cups needed. I mixed all remaining ingredients with a generous dash of poultry seasoning. The flavor and texture of this dish is outstanding. We served it with BBQ ribs and were in hog heaven. What a fantastic way to use summer squash.

Michelle S. August 28, 2006

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